Instructions:

Heat large saute pan over medium heat; drizzle in 1 Tbs of the olive oil. Sear one rack on each side, taking care not to burn the spices, or the lamb will taste bitter. Set rack on parchment-lined baking tray and set aside. Clean pan if necessary and repeat process with remaining tablespoon of olive oil and lamb rack; set with the other rack on the baking tray.

Bake in oven until internal temperature of lamb reads 125° to 130° for rare to medium-rare. Let rest for 5 minutes.